Tea Eggs with Asian Noodles

Give your eggs the royal treatment with this jazzed up version of vegetarian noodles.
- Australian Eggs

Ingredients

350 g fresh egg noodles

2 tbs sesame oil

1 bunch broccolini

200 g Asian mushrooms chopped

1 tbs ginger sliced

4 spring onions shredded

1 long red chilli thinly sliced

1 bunch baby purple shiso *to serve *optional

Tea eggs

1 tbs Chinese five-spice powder

1 cup dark soy sauce

3/4 cup brown sugar

1/4 cup rice wine vinegar

2 black tea bags

2 cups water

8 eggs room temperature

Method

Tea eggs: Place Chinese five spice, soy, brown sugar, vinegar and tea bags in a medium saucepan. Add the water and bring to the boil over high heat.

Add the eggs and cook for 3 minutes. Carefully remove with a slotted spoon. Place in a bowl and gently tap the shell with the back of a spoon. Return the eggs to the boiling cooking liquid and remove from heat. Cover and leave for at least 2 hours to marinate and cool.

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